The kitchen is the heartbeat of our home. There is always something going on here. Always a gathering of bodies, foods, projects. Here are some of the things we've been up to during the week...
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This morning we are making a batch of pumpkin-apple butter, so I am shutting back and forth between the stove and the computer. Which of course means I am going to fire away here without much ado.
:: Roasting our pumpkin. It was a small one, and I think next time I'll get bigger. Big enough to make a pie alongside the pumpkin butter.
:: Can't forget the seeds. We love nuts and seeds around here. We washed, salted and roasted these in the oven with a just a smidgen of oil. You can leave out the oil if you wish.
:: Turkey pot pie. It's a challenge to use up leftovers in creative ways, but sometimes things work out awesome. :) It looks time consuming, but it's really so simple to throw together.
:: Ginger cake with spiced buttercream. It's a good as it sounds. Just a hint of sweetness - nothing like those cloyingly sweet iced cakes.
:: Roasted chicken for dinner. And then the carcass became the broth for some chicken soup. Just the thing with the weather turning. This chicken feeds us for 3-4 meals. Two with the chicken itself and two with the soup. (Maybe one with the just the chicken if D is ravenous.) I add as many veggies as I can, or have on hand to our soups. I don't know why. I just feel that they are better. Kids will eat almost anything in chicken noodle soup.
:: We are really big into soups when things get chilly. This is my (blurry) version of creamy cauliflower soup. (Oh my but it was delicious!) Dice an onion, then saute in a large pot until translucent. Take a head of cauliflower, chop into small bits and pieces, wash, add to onions and saute until slightly browned. Add chicken or vegetable stock - about 4 cups. Let boil until cauliflower is tender. While boiling, melt 1/4 cup butter in a saucepan. Add 1/3-1/2 cup flour and whisk for 2 minutes. Add 2 cups of milk and stir constantly until thickened. Pour into big pot and stir. Let boil, then turn off heat. If desired, take about 100g of cheese (any kind you like) and shred it on top. Stir until cheese has melted.
:: Romano beans in a tomato sauce. Kind of like stew, but vegan. Amazing. At least, it's a big favourite around here. Kids love it with rice. D loves it with salads, radishes, pickles.
Well, that's it for this week. Have a lovely weekend. They're predicting snow this weekend! :)
Joining Heather and friends for This Week In My Kitchen.